Mussels & Squid In a Spicy Tomato-Sausage Broth

Name: Mussels & Squid In a Spicy Tomato-Sausage Broth
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: French, Italian, Mediterreanean, Spanish
Ingredients: 1 tbsp olive oil; 1 medium red onion, finely diced; 1/2 tsp salt; 1 hot fennel sausage (or Italian sausage), casing removed, broken into small pieces; 2 tsp fennel seeds; 2 tsp dried, crushed red pepper flakes; 4 large garlic cloves, minced; 1-2 tsp hot chili puree; 1 1/2 cup dry white wine; 1/2 cup chopped flat leaf Italian parsley, plus more for serving; 2 cans diced tomatoes, 27 oz total; 1 cup chicken, vegetable or seafood stock, no salt added; 1 cup frozen corn kernels; 2 lbs fresh mussels, scrubbed and de-bearded; 3 large squid, cleaned, cut into 1/2-in rings; Crusty bread, 1/2-in thick slices; 1 lemon, cut into 8 wedges; NanoBond Essential Pan

Recipe courtesy of zimmysnook

Rated 5.0 stars by 1 users

Cuisine

French, Italian, Mediterreanean, Spanish

Servings

Prep Time

10 minutes

Cook Time

30 minutes

When it comes to “comfort food” this ranks right up at the top! A pot of rich, flavourful, somewhat spicy broth, hot fennel sausage, mussels, squid and fresh crusty bread. An easy, affordable meal that will warm your heart & soul, while satisfying your hunger and tantalizing your tastebuds!

Ingredients

1 tbsp olive oil
1 medium red onion, finely diced
1/2 tsp salt
1 hot fennel sausage (or Italian sausage), casing removed, broken into small pieces
2 tsp fennel seeds
2 tsp dried, crushed red pepper flakes
4 large garlic cloves, minced
1-2 tsp hot chili puree
1 1/2 cup dry white wine
1/2 cup chopped flat leaf Italian parsley, plus more for serving
2 cans diced tomatoes, 27 oz total
1 cup chicken, vegetable or seafood stock, no salt added
1 cup frozen corn kernels
2 lbs fresh mussels, scrubbed and de-bearded
3 large squid, cleaned, cut into 1/2-in rings

For Serving:

Crusty bread, 1/2-in thick slices
1 lemon, cut into 8 wedges

Products to Use:

NanoBond Essential Pan

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Directions

Heat an essential pan or Dutch oven over medium-low heat.
Add the oil, onions & salt, cook 2-3 minutes. Raise the heat to medium high, add the sausage and brown, breaking up the sausage into small pieces. Cook for 3-4 minutes Then add the fennel seeds, crushed red pepper, garlic, hot chili puree and cook for 2-3 minutes more.
Add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
Add tomatoes and chicken stock, bring to boil. Lower the heat to a simmer, add the parsley and corn, cover, then simmer for 5-10 minutes.
Raise the heat to high, add the mussels, cover and cook for 4-5 minutes. Add the squid rings, nestle them into the liquid. Cover and cook for 3-4 minutes more.
Discard any mussels that do not open. Sprinkle with chopped parsley.
Bring the whole pot to the table and let everyone scoop small portions at a time.
Serve mussels with bread for dipping, lemon wedges and a spoon… because you won’t want to waste a drop of this broth. Also, don’t forget a bowl to discard the mussel shells.